Podcasts about sustainable restaurant association

On this episode of Scran Rosalind is at Inver restaurant on the shores of Loch Fyne in Argyll and Bute to hear about the Dived not Dredged campaign. This campaign, which is being run by Open Seas, is aiming to raise awareness of the damage being done by dredging for scallops and encourage the more sustainable practice of hand diving, which they believe all consumers have a role in. Rosalind spoke to Andrea Ladas, Sustainable Seafood Officer for Open Seas, David Stinson, diver, Will Branning of the Sustainable Restaurant Association and Pam Brunton, co-owner and Head Chef at Inver. In her discussions Rosalind looks at the issues with dredging for scallops, how this is impacting the sea bed and the fishing industry and considers what it means for chefs and consumers. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we're joined by Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, for a deep dive into sustainable dining. Learn how restaurants can reduce their environmental footprint, improve social impact, and create a more sustainable food system. Discover the SRA's 3-pillar framework for sustainability and get practical tips for making a positive difference with your food choices.

A wide range conversation of almost two hours- second episode will follow soon- with Henry Dimbleby, founder of Bramble Partners, a venture capital firm, that invests in businesses seeking to improve food security. Before Bramble Partners, Henry co-founded Leon Restaurants and the Sustainable Restaurant Association and also served deep in the heart of the UK government as he was appointed lead non-executive board member of the Department for Environment, Food and Rural Affairs.In this exchange we discuss everything from Donella Meadows in complex systems to what that means for all of us trying to influence these systems and policies and how you actually change policy. How it was to manage the COVID crisis from within the UK government, keeping food on the shelves of the supermarkets and local shops, and trying to drastically improve school meals and their accessibility for children living in poverty in the UK. Plus, a deep dive into the junk food cycle, the differences between ultra-processed food and junk food, and the crazy ultra-processed food addiction we all, or mostly, have fallen victim to. And finally, how eating lentils can change everything.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------More about this episode on https://investinginregenerativeagriculture.com/henry-dimbleby.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Send us a Text Message.https://groundswellag.com/2024-speakers/ https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/Support the Show.Feedback, ideas, suggestions? - Twitter @KoenvanSeijen - Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!

In this episode host, Prof. David Spicer, is joined by Prof. Vadim Grinevich and serial social entrepreneur Steffan Lemke-Elms as they discuss what social and sustainable entrepreneurship actually means. The conversation covers a range of topics including academic entrepreneurship and how you can get started as a entrepreneur and our guests explore the idea of demystifying the phrase "not for profit".  Steffan Lemke-Elms is a serial social entrepreneur, chef and co-director of Glasbren a non-profit social enterprise farm reimaging our local food systems in Wales. His work as a social and sustainable entrepreneur has included auctioning celebrities' shoes to raise money for children in Africa, work for the Eden project, recycling discarded wellies left behind at Glastonbury through his charity ‘Reboot' and he established The Warren, the Sustainable Restaurant Association's ‘Best Local Restaurant' in Wales in 2019-20.  Vadim Grinevich is a Professor of Entrepreneurship and Small Business Innovation and the Head of the Research Cluster on Transformative Entrepreneurship and Small Businesses here at the University of Bradford School of Management. Vadim's key expertise is in the field of academic entrepreneurship and innovation and in digitally enabled sustainable entrepreneurship. His research develops an inclusive approach which helps shed light on the nature and extent of entrepreneurial activities by academics with different intersectional profiles.

5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Henry Dimbleby is the co-founder of LEON, and the Director of The Sustainable Restaurant Association, which runs some of London's most successful street food markets. His work with DEFRA culminated in the National Food Strategy – a policy proposal widely praised by industry wide figures such as Yotam Ottolenghi and Sir Partha Dasgupta. In 2013 he co-authored The School Food Plan, which set out actions to transform what children eat in schools and how they learn about food. In his new book Ravenous, Dimbleby takes us behind the scenes to reveal the mechanisms that act together to shape the modern diet - and therefore the world. He explains not just why the food system is leading us into disaster, but what can be done about it. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

“Brae is funny in the sense that it's a very small farm if you're a farmer, it's an enormous farm if you're a restaurateur. We're super proud of everything that we produce and we do so in a way that's very holistic and very clean. They all have serious value to us and they turn into products which are very valuable in the sense that they're made with care, they're high quality, they're organic and so, we love those things.” We're in great company with Chef Dan Hunter, Founder and Owner of Brae, a restaurant, organic farm and boutique accommodation nestled in the hillside of the Otways hinterland in Australia. Here, Chef Dan, his family and friends have stewarded this landscape and refined an innovative approach to sustainable and ethical production, to offer a unique Australian cuisine built around an immense respect for nature, place and seasonality.  In this episode, Chef Dan brings us on a reminiscing journey as Brae celebrates its 10 Year Anniversary. Hear how he recalls how his Australian upbringing rooted in nature paired with his world travels experiencing cooking at the source instead of in cities, inspired him to bring that approach to hospitality back home, but with a taste that is unique to Brae and their sense of place.  Well deserving of their recently awarded 3 Star certification by The Sustainable Restaurant Association and long-held 3 Hats by Australia's Good Food Guide, among numerous other accolades and recognitions - we'll raise our glasses to that! Top Takeaways [1:50] With no particular interest in food growing up, yet with an intrinsic love of nature as many Australians do, it was not until Chef Dan and his wife Jules moved to a small town in Spain where he saw the importance of regionality in his cooking, something he felt the fine dining scene in Australia was missing.  [9:45] What started as a circle drawn on a map and a checklist of criteria, brought Chef Dan to the Otways hinterland in Victoria - an area which attracts international guests for its coastal landmarks, scenic walks and waterfalls, and at once dinosaur-inhabited rainforests.  [21:00] “It's pretty nice to be able to produce enough product for ourselves and to give some to friends, but to work on projects where you can eat the property, drink the property…” Chef Dan explains what guests can see, sip and savor on his working farm. [26:25] Even with “farm to table” restaurants taking over cities, we're quite removed from the source of our local agricultural practices and thus Chef Dan has many creative ways to transparently share his land with his guests.  [36:10] How the 6 suites at Brae mimic Chef Dan's attention to detail in his cooking - from the vinyl record player and cozy sitting area to the organic skincare beside the bathtub, from the stars seen through the skylight to the self-serve martini bar.   [45:35] Can a single salad really be made with 60 different ingredients rotating every single day? Hear how no two plates, no two bites, will ever be the same.  Notable Mentions Great Ocean Road 12 Apostles  Otway Artisan Gluten Free Bakery  Town of Lorne Apollo Bay Fishermen's Co-Op Heroes Vineyard Reed Wines by American winemaker Sierra Reed Down to Earth with Zac Efron S2.E2. “Regenerative Agriculture”  Visit For Yourself Brae Website @braerestaurant @chefdanhunter Stay In Good Company Website

If you were going to do just one thing to transform your health, what would it be? With the sheer amount of information we consume daily about diet, fitness and wellbeing, this can be an increasingly difficult question to answer. But Dr Michael Mosley, No.1 international best-selling author of the 5:2 diet books, is here to help. We are delighted to welcome him to 5x15's virtual stage for an energizing conversation about small changes that make all the difference, with cook, writer and presenter Thomasina Miers. Based on the popular BBC podcast, Just One Thing, Dr Mosley's new book unearths a range of impactul, intriguing and surprising transformations. Having reversed his own Type 2 diabetes in 2021 with the 5:2 fast diet, Dr Mosley now brings us groundbreaking research about everyday methods for improving our health. From the benefits of eating chocolate for heart health, to the natural 'high' of singing and the effects of house plants on mood and productivity, he has chatted to experts and road tested tips you'll be desperate to try out. Join us in September to hear all about them. Dr Michael Mosley trained as a doctor before becoming a journalist and television presenter. He is the bestselling author of The Fast Diet, The 8-Week Blood Sugar Diet, The Clever Guts Diet, The Fast 800 and The Fast 800 Keto. He is married with four children. Thomasina Miers, cook, writer, presenter, and winner of MasterChef, co-founded Wahaca in 2007, winner of numerous awards for its food and sustainability credentials. In 2016 the whole restaurant group went carbon neutral and half of its menu is vegetarian. Tommi's passion lies in food and its power to positively impact people, health (both mental and physical) and the environment. She was a founding member of the Sustainable Restaurant Association in 2009, helped set up Chefs in Schools in 2017, for which she is a trustee and was awarded an OBE in 2019 for her services to the food industry. With thanks for your support for 5x15 online! Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

The Six Ideas to Change the World series, in partnership with Keystone Positive Change Investment Trust, launches in May with Henry Dimbleby on Food. The co-founder of LEON restaurant chain and author of the National Food Strategy, Dimbleby is a leading voice on how the food we eat affects of our own health and the health of the planet. His new book Ravenous: How to Get Ourselves and Our Planet Into Shape (with Jemima Lewis), was named a Sunday Times best-seller upon its publication in March, and has been highly acclaimed by critics and figures within the food industry. In the words of Prue Leith, the book offers a ‘compelling and overdue plan of action' that, if implemented, will put ‘our food system on the right path to health and prosperity.' Don't miss this vital discussion about how to change our thinking around food. Henry Dimbleby will be in conversation with Tim Spector, one of top 100 most cited scientists in the world, and best-selling author of Food for Life: The New Science of Eating Well. Speakers Henry Dimbleby is the co-founder of LEON, and the Director of The Sustainable Restaurant Association, which runs some of London's most successful street food markets. His work with DEFRA culminated in the National Food Strategy – a policy proposal widely praised by industry wide figures such as Yotam Ottolenghi and Sir Partha Dasgupta. In 2013 he co-authored The School Food Plan, which set out actions to transform what children eat in schools and how they learn about food. Tim Spector is a professor of genetic epidemiology at King's College London and honorary consultant physician at Guy's and St Thomas' hospitals. He is a multi-award-winning expert in personalised medicine and the gut microbiome, and the author of numerous books, including the bestsellers Spoon-Fed and The Diet Myth. He appears regularly on TV, radio and podcasts around the world, and is one of the top 100 most cited scientists in the world. He is co-founder of the personalised nutrition company ZOE and leads the world's biggest citizen science health project, the ZOE Health study. He was awarded an OBE in 2020 for his work fighting Covid-19. His latest book is Food for Life: The New Science of Eating Well. Six Ideas to Change the World We are at a critical point in the global response to climate change, and the conversation around the central issues remains complex. Amidst numerous debates and conflicting narratives, public discourse runs the risk of information overload, at a time when urgent action is necessary, at both an individual and collective level. This curated series of live online events, in partnership with Keystone Positive Change Investment Trust, offers a clearer path, spotlighting the most compelling, important and hard-hitting work being published about the environment today — the six ideas that will shape the future of our planet. Tune in each month to hear stories and ideas we can all learn from. Whether it's advice on changing diets, or solutions to the world's water crisis, these conversations will suggest a blueprint for what we must do in the years ahead. Each event will feature the author of a recent work, in conversation with an expert host about the most important issues and takeaways. Audiences will also have the chance to submit questions. More information about June's event on Water, with Tim Smedley and Alok Jha, is available here. With thanks for your generous support for 5x15's online series. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

In this farewell episode of Bridges to the Future, Matthew meets with food writer and restaurateur Henry Dimbleby to explore our complex relationship with food and how it shapes our lives, from childhood memories and family traditions to the ways we cook, eat, and share meals with others. Henry Dimbleby is the co-founder of LEON, and the Director of The Sustainable Restaurant Association, which runs some of London's most successful street food markets. His work with DEFRA culminated in the National Food Strategy – a policy proposal widely praised by industry wide figures such as Yotam Ottolenghi and Sir Partha Dasgupta. In 2013 he co-authored The School Food Plan, which set out actions to transform what children eat in schools and how they learn about food.A Tempo & Talker production for the RSA. In this time of global change, strong communities and initiatives that bring people together are more invaluable than ever before. The RSA Fellowship is a global network of problem solvers. We invite you to join our community today to stay connected, inspired and motivated in the months ahead. You can learn more about the Fellowship or start an application by clicking here. 

Sustainability is at the top of the agenda for many consumers and businesses in the food sector, but how do you make your hospitality business more sustainable without breaking the bank? There's no doubt that consumers are more aware than ever of climate change, and in some cases are willing to pay more for the planet-friendly choice. But sustainability works on many levels, it's not just about your carbon footprint, and highlighting your environmental credentials can be tricky. And it must not be forgotten that for many, a more expensive choice simply isn't an option. In this episode of the Food Matters Live Podcast, we look at how hospitality businesses can be more sustainable and how doing so could even help to bring their costs down. Join our Masterclass: How to integrate sustainability into your foodservice business The Sustainable Restaurant Association (SRA) is helping businesses in this area and says, when it comes to sustainability, a 360-degree approach is needed. Companies need to think about the impact on the environment of sourcing the food they serve, the energy and water they use, and the waste they produce. But the SRA also says they should be thinking about their social impact as well, sustainability means treating people well, paying them well and having a diverse workforce. Listen to the full episode to learn about the huge impact the hospitality sector has on the environment, how simple changes can reduce a restaurant's carbon footprint as well as bringing down costs, and why cutting back on the volume of some products can benefit both the environment and the quality of what ends up on the plate. Juliane Caillouette Noble, Managing Director, the Sustainable Restaurant Association Juliane Caillouette Noble joined the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver's programmes for improving school food and food education across the UK.  The SRA is committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector around the world.  As Development Director, Juliane's role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of our network.  Juliane became the Managing Director of the SRA in January 2021 and is focused on growing the impact of the SRA around the world.

Welcome to Small Business Snippets, the podcast from SmallBusiness.co.uk. Today's guests are Myleene Klass and Jamie Barber, founders of My Supper Hero. We discuss finding ethical suppliers, the challenges in setting up a subscription service and My Supper Hero tasting evenings. Sustainable Restaurant Association: https://thesra.org/ Sustainable suppliers: https://www.foodmadegood.org/suppliers/  You can also visit smallbusiness.co.uk for more on starting a food-based business. Remember to like us on Facebook @SmallBusinessExperts and follow us on Twitter @smallbusinessuk, all lower case. Don't forget to check out the video version of this episode and subscribe over on our YouTube channel!  

In this podcast Sustainable Wine's Toby Webb speaks to Juliane Caillouette-Noble, managing director at the Sustainable Restaurant Association (SRA). The SRA was set up in 2009 to establish a common language and shared experience for the restaurant and hospitality industry. Starting out with 50 founding members, the SRA now works with around 12,000 kitchens throughout the UK. They discuss the challenges of balancing the niche definitions of sustainability within a broader holistic framework, raising awareness of the sustainability issues throughout the wider value chain, consumer education, and the opportunities for cross-over between the Sustainable Restaurant Association and the Sustainable Wine Roundtable.

Will Beckett is the Co-Founder and CEO of Hawksmoor. Having set up the first restaurant in 2006 with best friend Huw Gott, the pair have grown the business into one of the most admired restaurant brands in the UK. With restaurants in London, Manchester, Edinburgh and New York, Hawksmoor has a reputation as one of the best steak restaurants in the world. Hawksmoor has been ranked amongst the best companies to work for by Best Companies for 10 years in a row, and amongst the most sustainable restaurant groups by the Sustainable Restaurant Association for 12 years in a row. As of late 2021 Hawksmoor is a carbon neutral company. Will is also Chairman of Rockfish, another sustainability-focussed restaurant group in the South West of England, is on the City Harvest Food Council, and is a founding trustee of A Good Dinner, a charity he helped set up to connect charities working to alleviate food and water poverty in the UK and abroad with potential fundraisers and donors in the Hospitality Industry.

“People need to understand that the embedded carbon footprint in their dining choices is actually one of the most impactful in their lives.” It's a new year and many of us are emerging from the festive season, where food and drink takes its place centre stage in the ads we see, the conversations we have and the celebratory plans we make. January brings with it, new year resolutions to eat more healthily, do ‘dry Jan' and more recently give the growing trend of Veganuary a go. In this episode we speak to the brilliant Juliane Caillouette-Noble, Managing Director of The Sustainable Restaurant Association. Juliane shares her experience and knowledge around all things food, from the education needed to the impact it has on both people and planet. She talks about the work The Sustainable Restaurant Association (the SRA) does with hospitality, centred around that all important question of, ‘how can we be more sustainable when it comes to food?' We discuss, the ‘hidden things on our plate' and the misunderstanding around ‘food miles'. Juliane asks, ‘do we really know where our food comes from and do we consider the processes it goes through? And, if we did know, would we make better choices?'. We talk shopping behaviours and the fact that, regardless of season, we expect to be able to get whatever we want all year round, Juliane goes on to talk about marketing influencers and how the sharing of images of food is being seen as more important than the consumption of it. However, marketing's role and influence is so much more than that. The difference marketing actions and activities can have on what we choose to eat is so powerful. We discuss how chefs have taken on the role of influencers and educators, how where dishes are positioned on the menu and how they are described can determine what we decide to eat. These positive actions, are changing communities and their attitudes towards food. You can find out more information about the important work The SRA via www.foodmadegood.org and any comments, questions, ideas, suggestions related to the podcast, Get in touch.

“People need to understand that the embedded carbon footprint in their dining choices is actually one of the most impactful in their lives.” It's a new year and many of us are emerging from the festive season, where food and drink takes its place centre stage in the ads we see, the conversations we have and the celebratory plans we make. January brings with it, new year resolutions to eat more healthily, do ‘dry Jan' and more recently give the growing trend of Veganuary a go. In this episode we speak to the brilliant Juliane Caillouette-Noble, Managing Director of The Sustainable Restaurant Association. Juliane shares her experience and knowledge around all things food, from the education needed to the impact it has on both people and planet. She talks about the work The Sustainable Restaurant Association (the SRA) does with hospitality, centred around that all important question of, ‘how can we be more sustainable when it comes to food?' We discuss, the ‘hidden things on our plate' and the misunderstanding around ‘food miles'. Juliane asks, ‘do we really know where our food comes from and do we consider the processes it goes through? And, if we did know, would we make better choices?'. We talk shopping behaviours and the fact that, regardless of season, we expect to be able to get whatever we want all year round, Juliane goes on to talk about marketing influencers and how the sharing of images of food is being seen as more important than the consumption of it. However, marketing's role and influence is so much more than that. The difference marketing actions and activities can have on what we choose to eat is so powerful. We discuss how chefs have taken on the role of influencers and educators, how where dishes are positioned on the menu and how they are described can determine what we decide to eat. These positive actions, are changing communities and their attitudes towards food. You can find out more information about the important work The SRA via https://www.foodmadegood.org (www.foodmadegood.org )and any comments, questions, ideas, suggestions related to the podcast, Get in touch.

In this episode of The Swift Half, Chris sits down with Henry Dimbleby (Co-founder of the Leon restaurant chain and Director of the Sustainable Restaurant Association). Support the IEA on Patreon, where we give you the opportunity to directly help us continue producing stimulating and educational online content, whilst subscribing to exclusive IEA perks, benefits and priority access to our content https://www.patreon.com/iealondon   FOLLOW US: TWITTER - https://twitter.com/iealondon INSTAGRAM - https://www.instagram.com/ieauk/ FACEBOOK - https://www.facebook.com/ieauk WEBSITE - https://iea.org.uk/

Beanstalk Global is proud to be hosting a series of monthly Broadcasts for Healthy and Sustainable Food. In our October Broadcast, we discuss Eco Labelling - What it Means for Consumers & Businesses. A new Eco score is being piloted by major brands in the UK and Europe.  Currently, consumers don't have the information they need to make more sustainable buying choices.  Clear labelling on carbon and environmental credentials will help them support the brands and products doing the right thing by our planet. We discuss the pros and cons of eco labelling and what it means for consumers and businesses. Joining the panel will be: Tom Cumberlege, Director of The Carbon Trust. Tom leads the Carbon Trust's work on value chain analysis and strategy. He has extensive experience helping businesses to understand their climate change risks and opportunities, working across a diverse range of sectors including agriculture, food and drink processing, retail, FMCG, heavy industry, financial services, and luxury goods. His advice enables clients to realise low carbon investment opportunities across their value chains, optimise product design, set targets, engage suppliers, and evaluate financing solutions. Tom has supported a wide range of businesses and institutions, such as Coca-Cola, Bord Bia, the IFC, the UK Foreign and Commonwealth Office, Nationwide, Quorn Foods, Nynas and Thyssenkrupp. He has also developed guidance for the GHG Protocol's Scope 3 Standard on behalf of the World Resources Institute. Juliane Caillouette Noble, Managing Director, Sustainable Restaurant Association. Juliane came to the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver's programmes for improving school food and food education across the UK. The SRA is a not for profit membership organisation committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector in the UK. As Development Director, Juliane's role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of the membership body. Juliane became the Managing Director of the SRA in January and looks forward to working with the industry to build back better and greener post Covid. Johnathan Sutton, Group Safety & Environment Executive, Westfalia. John is a leading food industry professional with high-level procurement, technical and commercial knowledge, gained over decades in the retail sector. In the newly-created role for Westfalia, he will be responsible for driving the company's sustainability efforts to greater heights. He is in charge of implementing protocols and refining the system to ensure optimal levels of compliance in matters related to environmental impact, food safety, and the health and safety of employees.

On World Environment Day I am delighted to be joined by Nick Mead, Managing Director of Eden Caterers for a One Amazing Experience special. Eden have been certified as one of the most sustainable caterers in the UK and have been awarded a 3 Star Food Made Good Rating from the Sustainable Restaurant Association. From having the Environment Trust as their first landlord to being invited to be part of the team to write the Sustainability policy for the London Olympics, which came to be ISO 2012, they have remained at the forefront of sustainable practises. Nick talks us through his beautiful sunset party on a beach in Belize. From guests arriving by boat being met by steelpan drummers and mojitos and mango bellinis to then being served a sumptuous barbeque with lobster, prawns and lamb. The meal is finished with Sicilian Orange Gelato with Will Ferrell keeping the humour flowing and Bruno Mars doing a set to get the party really going. Guests depart as sun rises by boat again with scuba gear at the ready after having given each other the gift of a big hug goodbye. While going through it we touch on how sustainability practises are maintained through the company. This starts from all team members receiving sustainability training, having a clear annual sustainable development plan that is reviewed on annual basis, to having set principles on no single use plastic, zero to landfill, having their own beehives, doing a bike tour of the coastline of the UK and even going so far as to have a corn starch based alternative to clingfilm created for them. Eden also focus on supporting their local community be this launching the Waterloo Foodbank Supporters scheme in 2013 to lending their vehicles to the Felix Project who have provided over 11 million meals to Londoners in need in 2021 alone. It is an inspiring conversation showing how sustainability and care for the environment can remain at the core of a business and be supportive of a quality and commercial successful operation. Eden, in line with World Environment Day, really do reimagine, recreate and restore faith in how a business can and should operate.

With indoor reopening now well underway, the Lock In team tackle the subject of pub grub, how the crisis has impacted on offers, the challenges around growing your own chefs, calorie labelling on menus and we ask how sustainable is your pub food offer? With special guests Gary Hunter from Westminster Kingsway College, Juliane Caillouette-Noble from the Sustainable Restaurant Association and the Michelin-starred legend that is Andrew Pern from the Star in Harome. Tune in now

This week, Gilly is with Ollie Hunter, activist chef and hyper local champion whose restaurant The Wheatsheaf near Hungerford won the Sustainable Restaurant Association’s Business of the Year award in 2019. A former Masterchef finalist, he’s a philosopher. an alchemist and a revolutionary, and his latest book Join the Greener Revolution is his manifesto to eat to save the planet. See acast.com/privacy for privacy and opt-out information.

Through supply chain technology, Domini’s business Tried and Supplied helps make local produce and sustainable procurement simple and affordable for foodservice buyers. As an expert in agroecology and building sustainable businesses, I had to invite Domini to the show to learn more about what the industry needs to do. We explore seasonal menus, local diets, soil quality and how agility is key to survive a pandemic. Join us as we started to plant some seeds about re-thinking the way we approach food as an industry. Links: Hospitality and The Infinite Game #004: No Planet B: https://www.hospitalitymavericks.com/podcast/episode/1dd9ed0b/hospitality-and-the-infinite-game-004-no-planet-b (https://www.hospitalitymavericks.com/podcast/episode/1dd9ed0b/hospitality-and-the-infinite-game-004-no-planet-b)  Tried and Supplied: https://triedandsupplied.com/ (https://triedandsupplied.com/)  Oxford Real Farming Conference: https://orfc.org.uk/ (https://orfc.org.uk/)  Kiss The Ground: https://www.netflix.com/title/81321999 (https://www.netflix.com/title/81321999) Douglas McMaster: https://www.instagram.com/mcmasterchef/ (https://www.instagram.com/mcmasterchef/) E5 Bakehouse: https://e5bakehouse.com/ (https://e5bakehouse.com/) Sustainable Restaurant Association: https://thesra.org/ (https://thesra.org/) Hodmedod’s: https://hodmedods.co.uk/ (https://hodmedods.co.uk/)  Ollie Hunter: https://twitter.com/olliehunter30 (https://twitter.com/olliehunter30) Oxford Real Farming YouTube: https://www.youtube.com/channel/UCgidjvH_QvTzZqsJa7sOr_Q (https://www.youtube.com/channel/UCgidjvH_QvTzZqsJa7sOr_Q) ‘Entangled Life’ by Merlin Sheldrake: https://www.amazon.com/Entangled-Life-Worlds-Change-Futures/dp/0525510311 (https://www.amazon.com/Entangled-Life-Worlds-Change-Futures/dp/0525510311) Chantelle Nicholson: http://www.chantellenicholson.com/ (http://www.chantellenicholson.com/) All’s Well: https://www.whereallswell.com/ (https://www.whereallswell.com/) Domini’s Twitter: https://twitter.com/dominihogg (https://twitter.com/dominihogg)  Saucy Dressings: https://triedandsupplied.com/saucydressings/ (https://triedandsupplied.com/saucydressings/)  #50 Time for a system change with Zoey Henderson, Founder of CleanSlate: https://hospitality-mavericks.captivate.fm/episode/50-its-time-for-a-system-change-with-zoey-henderson (https://hospitality-mavericks.captivate.fm/episode/50-its-time-for-a-system-change-with-zoey-henderson)  Connect with the podcast show and the sponsor: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leader and operators making every shift run like clockwork! Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

This week I talk to the Managing Director of The Sustainable Restaurant Association Juliane Caillouette-Noble. The SRA is a not for profit organisation who are committed to building a hospitality sector that is better for both people and the planet. We are in a unique time where we have had the opportunity to step back and think about how we consume, and in this episode Julian and I discuss the way we can be more conscious as future consumers.

The circular economy is about eliminating waste and having a continual use of resources. In today’s episode we explore how this powerful system for sustainability can be applied to the hospitality industry. From food waste to kitchen design, it bleeds into all areas that can be achieved through collaboration. Tune in as we explore how David is applying the principles of the circular economy to his hospitality design work. We also discuss where the big opportunities lie, the renting economy, what we can learn from brands like IKEA, and kitchens with no bins. Resources mentioned: https://www.hospitalitymavericks.com/podcast/episode/299f7e23/hospitality-and-the-infinite-game-002-doughnut-economics (#002: Doughnut Economics) https://www.ellenmacarthurfoundation.org/ (The Ellen MacArthur Foundation) https://objectspaceplace.com/blog/a-restorative-restaurant-a-journey-towards-more-sustainable-restaurant-design/ (Restorative Restaurant) https://cleanconscience.org.uk/#sthash.9iWzUNT7.dpbs (CleanConscience) https://globechain.com/ (Globechain) https://www.hospitalitymavericks.com/podcast/episode/345cf40a/66-ali-aneizi-founder-of-tamweel-capital-being-an-investor-during-a-pandemic (#66 Ali Aneizi, Founder of Tamweel Capital, Being an investor during a pandemic) https://twitter.com/dougiemcmaster (Douglas McMaster) https://silolondon.com/ (Silo) https://www.adamhandling.co.uk/ (Adam Handling) https://noma.dk/ (Noma) https://www.winnowsolutions.com/ (Winnow) https://thesra.org/ (Sustainable Restaurant Association) https://advancelondon.org/food-that-doesnt-cost-the-earth-new-guide-launched/ (SRA Guide) https://www.amazon.com/Third-Plate-Field-Notes-Future/dp/0143127152 (‘The Third Plate’ by Dan Barber) https://www.goldfingerfactory.com/ (Goldfinger Factory) https://thegoodbusinessfestival.com/ (The Good Business Festival) https://www.amazon.com/Circular-Economy-Wealth-Flows-2nd-ebook/dp/B01N79L6U9 (‘The Circular Economy: A Wealth of Flows’ by Ken Webster) https://www.amazon.com/Cradle-Remaking-Way-Make-Things/dp/0865475873/ (‘Cradle to Cradle’ by Michael Braungart and William McDonough) Get in touch: Michael’s Email: michael@hospitalitymavericks.com  David’s Email: david@objectspaceplace.com  Michael’s LinkedIn: https://www.linkedin.com/in/michaeltingsager/ (https://www.linkedin.com/in/michaeltingsager/) David’s LinkedIn: https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/ (https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/)  We have been recording this from a brand new podcast suite at Plus X Innovation Hub on Lewes Road in Brighton. This place is an awesome seven storey Innovation Hub for creative and innovative entrepreneurs. It’s got media suites for creating content like podcasts, it’s got maker workshops for prototyping including a 3D printing farm, plus it’s got plenty of co-working and office space. They’ve also just launched an Innovation support programme for businesses called BRITE which you can check out at http://www.briteinnovation.co.uk (www.briteinnovation.co.uk).  This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Another week and something is clearly in the air with more and more restaurants or hospitality venues trying to re-open in some guise.  Maybe it’s the frustration of sitting idle, maybe it’s the recognition that the industry is very broken and some sort of pivot for survival is going to be essential for those businesses that can do so. And many cannot. I’ve seen a number of posts from the Sustainable Restaurant Association (SRA) offering practical support, not only for members, but for anyone visiting their website.  Whilst much of this is really useful and detailed, I particularly enjoyed chewing the fat with Andrew on some of the sustainable opportunities that we would be foolish to waste as we look at what our industry could look like moving forwards.  As we inevitably reduce our menus to simplify production, both to have fewer chefs in the kitchen for distancing purposes, but also to reduce costs and waste, is now the chance more than ever to look at buying local, purchasing from people rather than brands and caring more about the impact of what we purchase on the land and the environment.  I certainly hope so and Andrew is well placed to talk about what this could look like.  Could government support even be tailored and focused to offer additional support to those doing the right thing and trading more ethically in the food and drink space.  Complicated, but a great concept.  Enjoy the conversation.

Did you know one-third of all food produced around the world doesn't make it to our plates? That’s about 1.4 billion tons or enough to feed 2 billion people each year. In this episode of the Sustainability Matters Today podcast, I interview Rosalind Rathouse, founder of The Cookery School at Little Portland Street and #Champion of Sustainable Cooking. The Cookery School offers classes on simple, straightforward, and delicious cooking using sustainable methods and ingredients. They hold a Three Star Rating – the highest possible – from the Sustainable Restaurant Association for the last 8 years making them London’s only and most sustainable cooking school. I had the privilege of taking an Indian food cooking class at the Cookery School and it was fantastic! Everything Rosalind describes as far as their approach to sustainability, fresh ingredients, and teaching style is true - I was really impressed. If you have the chance to go to a class at the Cookery School, I highly recommend it! Please make sure to subscribe to the Sustainability Matters Today podcast to learn more about other champions of sustainability like Rosalind. I hope you enjoy the episode! Resources Cookery School website: cookeryschool.co.uk Farmer’s Market: en.wikipedia.org/wiki/Farmers%27_market Sustainable Gastronomy Day: .awarenessdays.com/awareness-days-calendar/sustainable-gastronomy-day-2019 Marine Stewardship Council (MSC): msc.org Red Tractor: redtractor.org.uk/choose-site Fairtrade: en.wikipedia.org/wiki/Fairtrade_certification Soil Association: soilassociation.org/ Climate Activists Protests: time.com/5683293/climate-activists-french-britain Wasted: The Story of Food waste by Anthony Bourdain:.imdb.com/title/tt6207096 Obesity and Food Waste: foodsustainability.eiu.com/us Sustainable Restaurant Association: thesra.org Delphis Eco: delphiseco.com You can read the transcript of this episode here: bit.ly/Rosalind_Rathouse_SMT Watch the full episode: https://sustainabilitym.at/Youtube-Rosalind-Rathouse

I think it’s fair to say that over the last decade, we’re all trying to do our bit to help the planet. Whether it’s getting rid of single-use plastic or recycling, we know what we should be doing. But actually, there’s one area of our lives that trumps all that effort:  what we eat. As you’ll hear in this week’s conversation with Andrew Stephen, the CEO of the Sustainable Restaurant Association, the power of your appetite is phenomenal. As an individual, what you choose to eat, and where and when you choose to eat it, represent your biggest impact on the natural world. As you’ll also hear, nothing is straightforward about the choices you make. For instance, soy is praised by many for replacing dairy products, but criticised by others for its part in the deforestation of the Amazon. That is why the SRA is such a brilliant organisation. It helps restaurants and diners to find their way through the maze and understand how they can become more sustainable in a range of practical, achievable ways.

With sustainability at the forefront of our minds and one in three of all food produced globally going to waste, understanding how to prevent food waste is more important than ever before. Regent Street & St James's are leading the charge in this with their Food Waste Pledge, a pioneering movement inviting 11 dining destinations to commit to the future by reducing waste by 25% by May 2020. In honour of this, Elizabeth Day talks with Melissa Hemsley, British vogue sustainability columnist, Henry Dimbleby OBE, co-founder of Leon and the Sustainable Restaurant Association and Emmy Van Beek head of sustainability at London's favourite Steak restaurant - Hawksmoor. Together, they discuss everything from identifying sustainable restaurants to a future of LED grown lettuces and devices that can scan your cauliflower for its nutrient content. What does all of this mean for the food industry and the future of sustainable eating? Have a listen to find out.

Festival season - we all love it. Lots of fun, lots of music, lots of... mess. From plastics, to glass, to tents, less than a third of this waste is recycled, however, over the last few years many festival organisers have been taking steps to minimise their environmental impact. Even @glastofest made a statement this year by banning single-use plastic bottles. But is it enough? What else can we do as consumers?⠀⠀This episode, we talk to Simon Heppner, one of the people driving the sustainable festival movement. He is a co-founder of ‘Leave Less Mess’ - the UK’s first festival plate deposit return scheme - and @foodmadegood. ⠀⠀Listen for tips on how to make your festival experience more sustainable this year.⠀Don't forget! Please rate, review, subscribe and share to help us reach more people and open up the conversation on sustainability.⠀Sustainable Restaurant Association: thesra.orgUnpackaged: beunpackaged.comLeave Less Mess: leavelessmess.orgShambala Festival: shambalafestival.orgGlastonbury Festival: glastonburyfestivals.co.uk

As a nation, we love to eat out. The eating out sector is set to increase by £5bn between 2018 and 2021. Whether it’s grabbing a sandwich or sushi on our lunch break or meeting friends after work, eating out is part of many people’s lifestyles and adds a fun dimension to their social lives. But as public consciousness about food and plastic waste, less meat, local produce, healthy eating and other stuff increases, it adds in pressure to the recipe and it can be hard to navigate eating out in a sustainable way.Visit the Sustainable Restaurant Association for their sustainable restaurant directory: www.thesra.orgPlease share, rate, review and subscribe to help us on our mission to open up the conversation on sustainability! Tell us what you think on Instagram @podcastswitch or by email at hello@podcastswitch.comThanks for listening!

As the UK’s best-known food critic, writing columns for The Times newspaper and many other outlets as well as presenting TV programmes like BBC2's 'Amazing Hotels', Giles Coren has travelled to over 100 countries. He is, in his own words - an icon of foodie ponceyness so don’t ask me how we get on to McDonalds, Nandos and frozen fish blocks in Billericay. A highly entertaining episode in which we discuss the world's best restaurants, plastic boobs in Nice, roast guinea pig in Ecuador and so much more.    On this episode we cover: Aspirational urban middle class holidays of the 1970s Ibiza/Ibeefa, Corfu, Benidorm and Torremolinos, the Algarve Smoking fabs and drinking cocktails by a pool Mike Leigh’s Abigail’s Party and were they or were they not swingers Plastic boobs in the South of France Interraling age 17 with his mate Alex McDonalds in Nice, Amsterdam and other European Cities The usefulness of McDonalds abroad Being an icon of foodie ponceyness in McDonalds in Rome Being the poshest elf in the grotto in Harrods Not being up for elf work in Debenhams Working in Ralph Lauren in Paris His ‘Amazing Hotels’ series for Channel 5 Being fully immersed in the culture in Paris Bogus wall-building in Africa Not having a ‘gap yar’ Having a fixer to lead him to the best volcano in Chile Roasted parrots Cultural appropriation Roast guinea pig in Ecuador Privileged student white bonus Monica Galetti cooking a whole roast guinea pig Diving in sharks in Polynesian Giraffe Manor in Nairobi, Kenya Game lodges in Namibia His kids being blown away giant moths and caterpillars in Africa Samburu warriors How the best restaurants in the world are in London El Bulli in Spain, the French Laundry in California, Noma in Copenhagen, tapas crawls in San Sebastian Nandos in Kentish Town… How New York food doesn’t beat London food Getting bored of Australian cooked oysters How the UK have embraced the whole foodie culture The renaissance of fish and chips Charles Dickens and mutton pies Hipster burgers, hot dogs and dogs His new book Truth, Love & Clean Cutlery – a guide to ethical eating in the UK The US edition by Alice Waters Increased awareness of sustainability Crap food in Billericay Interesting types of potato How it’s easier to open a Hawaiian sushi house in Warrington or Stoke Devon and Cornwall and their eye on sustainability Restaurant Involvement in the community Highlights in Manchester and Scotland How travel narrows the mind and makes boring people think they’re interesting His column in GQ magazine Refusing to leave boarding school for a year in America And therefore not losing his virginity How Caitlin Moran encouraged him to be on twitter Hating hearing about other people’s holidays Having plenty of platforms to rant on Donald Trump’s wig The pros and cons of twitter Hidden gems in the restaurant world The Pamflete Estate in Mothercombe Beach in Devon How social media is reducing ‘hidden gems’ Singapore’s Marina Bay Sands – the most photographed pool in the world The Brando Hotel in Tetiaroa off Tahiti Terrifying tiny Cesna planes Samburu, Kenya The only time he’s ever been relaxed (in Cliveden) The Profumo Affair Swimming with randy male whales in Tahiti Being ‘not much of a traveller’ who’s been to over 100 hundred countries How his heart and mind are always so strongly at home Travelling around Turkey on a bus, smoking on the overnight bus, reading David Copperfield and listening to Simon and Garfunkel   Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of the UK edited by Giles Coren, in association with the Sustainable Restaurant Association, is published by Thames & Hudson and out now. 

Bubble & Squeak is 92.6FM Radio Verulam's seasonal food and lifestyle show. This week on the menu is Sustainability . Chef and Restaurateur Andrei Lussmann, FoodSmiles Chair, Janet Bruce and Food Waste Ninjas Sensei Ruby Raut join us at the table for a feast of topics, ranging from how to know if the fish you are having for dinner is on the endangered list to taking a cupboard 'shelfie' in order to make small changes at home that can have an impact on global food waste.

This week, Gilly Smith finds out about #OnePlanetPlate, the campaign launched this month by the Sustainable Restaurant Association to encourage chefs to create one dish on their menus for a better future. Gilly meets Nick Balfe at Salon in Brixton Market who's already signed up and the SRA's Juliane Caillouette Noble, and (easily) persuades chef Theo Randall to sign up too. Hosted on Acast. See acast.com/privacy for more information.

This episiode the guest is Giles Gibbons. He is the founder and CEO of Good Business and founder and Director of the Sustainable Restaurant Association.Good Business is a consultancy that helps organisations to be more progressive. Their work covers a wide range of areas including behaviour change campaigns, consumer research projects, and social brand marketing campaigns but is always about driving positive change for organisations and the society of which they are part.The Sustainable Restaurant Association was set up out of the belief that meals served out of home can not only taste good, but do good too. The association provides consultancy, training and industry leading benchmarking to the food service sector, to help make that happen. It also gave birth to the Food Made Good community which connects chefs, restaurateurs, marketers, foodies and social changers to help make food good. Each month they focus on a single mission to make it easy for food businesses to come together and work towards a shared goal.In the conversation we talk about how Good Business helps companies uncover their unique social value and the kinds of questions companies can ask to start identifying it themselves. We discuss the formation of the Sustainable Restaurant Association, how it works to help food businesses operate more sustainably and ethically, and the organisation's aims for the future. We also talk about the factors that drive consumer choices and where ethical considerations come into the equation for customers - really fascinating (and potentially challenging!) stuff for anyone who wants to do good through food.

This episiode the guest is Giles Gibbons. He is the founder and CEO of Good Business and founder and Director of the Sustainable Restaurant Association.Good Business is a consultancy that helps organisations to be more progressive. Their work covers a wide range of areas including behaviour change campaigns, consumer research projects, and social brand marketing campaigns but is always about driving positive change for organisations and the society of which they are part.The Sustainable Restaurant Association was set up out of the belief that meals served out of home can not only taste good, but do good too. The association provides consultancy, training and industry leading benchmarking to the food service sector, to help make that happen. It also gave birth to the Food Made Good community which connects chefs, restaurateurs, marketers, foodies and social changers to help make food good. Each month they focus on a single mission to make it easy for food businesses to come together and work towards a shared goal.In the conversation we talk about how Good Business helps companies uncover their unique social value and the kinds of questions companies can ask to start identifying it themselves. We discuss the formation of the Sustainable Restaurant Association, how it works to help food businesses operate more sustainably and ethically, and the organisation's aims for the future. We also talk about the factors that drive consumer choices and where ethical considerations come into the equation for customers - really fascinating (and potentially challenging!) stuff for anyone who wants to do good through food.

Iqbal is a highly successful London restauranteur, with a history of delivering social interventions through his businesses. He set up The Cinnamon Club in 2001, followed by Roast in 2005. He is about to open a third London restaurant, called Atticus, which will build on everything he has learned in his ventures to date and will have social value and purpose at its core from the outset.In this episode, we talk about how Iqbal's vision of helping disadvantaged people through his businesses has developed, how this vision has helped him find the right kind of investors for his businesses and why helping people in this way is important to him. We also talk about his belief that businesses are better vehicles for addressing social problems than charities - a view he came to over years of close involvement with the voluntary sector, sitting on and in some cases chairing the boards of numerous Trusts.Iqbal is a Director of the Sustainable Restaurant Association, has advised government for over a decade, regularly writes in national papers and appears on national television as an industry figure. He was awarded an MBE in recognition of his public work and his service to the restaurant industry. It was fascinating to sit down with him to discuss the state of the industry, the realities of issues like funding new ventures in the sector, and to hear his thoughts on and hopes for the future. This episode will be interesting to a really broad audience, but especially anyone hoping to set up a business in the UK food industry who has a strong social conscience.

Iqbal is a highly successful London restauranteur, with a history of delivering social interventions through his businesses. He set up The Cinnamon Club in 2001, followed by Roast in 2005. He is about to open a third London restaurant, called Atticus, which will build on everything he has learned in his ventures to date and will have social value and purpose at its core from the outset.In this episode, we talk about how Iqbal's vision of helping disadvantaged people through his businesses has developed, how this vision has helped him find the right kind of investors for his businesses and why helping people in this way is important to him. We also talk about his belief that businesses are better vehicles for addressing social problems than charities - a view he came to over years of close involvement with the voluntary sector, sitting on and in some cases chairing the boards of numerous Trusts.Iqbal is a Director of the Sustainable Restaurant Association, has advised government for over a decade, regularly writes in national papers and appears on national television as an industry figure. He was awarded an MBE in recognition of his public work and his service to the restaurant industry. It was fascinating to sit down with him to discuss the state of the industry, the realities of issues like funding new ventures in the sector, and to hear his thoughts on and hopes for the future. This episode will be interesting to a really broad audience, but especially anyone hoping to set up a business in the UK food industry who has a strong social conscience.